Enchilada Lasagna

prep time:: 20 min prep 20 cooking
total time:: 40 min

Makes 8 servings

I love making enchiladas for my family, but it takes awhile to do the individual enchiladas. This layered version gives all the enchilada taste and half the work.

ingredients

3 Tbs extra-virgin olive oil
2 lbs ground chicken (breast)
2 Tbs chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 (15-ounce)can black beans, drained
1 cu taco sauce (medium heat)
1 cu frozen corn
Salt
8 spinach or flour tortillas
2 1/2 cu shredded Cheddar or
Pepper Jack Cheese
2 scallions, finely chopped
Sour Cream garnish.

directions

1
Preheat the oven to 425 degrees F.
2
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and add chicken and season with chili powder, cumin, and red onion.
3
Brown the meat, 5 minutes. Add taco sauce, black beans and corn. Heat the mixture thoroughly, 2 to 3 minutes. Season to taste with salt.
4
Coat a shallow baking dish with remaining extra-virgin olive oil.
5
Cut the tortillas in half or quarters to fit the baking dish and make them easy to layer with.
6
Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
7
Bake lasagna approx. 15 minutes until cheese is brown and bubbly. Top with the scallions and serve with a dollop of sour cream.